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Risotto with broccoli and tilapia fillet
🇧🇷Brazil
•View in original language
(Português)
40 min(s)
2 servings
Gerson Fernandes
@personalchefgerson- Ingredients
- Recipe
- Arborio rice250 g
- Onion3 unit(s)
- White Wine100 ml
- Olive oil30 ml
- Light background1 l
- Grana Padano or Parmesan cheese150 g
- Butter100 g
- Broccoli200 g
- Medium tilapia fillet3 unit(s)
- Leek1 unit(s)
- Carrot3 unit(s)
- Salmon1 unit(s)
- Salt to taste
- Pepper to taste
- Sanitize and separate ingredients and utensils.
- First step start with the bottom, separate 1 onion, 1 carrot and 100 g celery and a liter of water add in a pan leave for 30min, without boiling. Then strain and reserve.
- Season the fish with salt and pepper. In a baking dish, add a little, 50 g of wine, butter, 1 carrot cut into cubes, chopped onion and celery, add the fish and put it in the oven for at least 30 min, always taking care not to overcook it.
- Now we will start the risotto, cut the broccoli into small pieces, In a pan, add the oil to the onion and let it turn white, do not brown it, do not wash the rice.
- Then add the arborio rice and let it cook for a while.
- Add the wine and let it reduce almost to dryness.
- Add the chopped broccoli and add background gradually to the point. To the tooth for soft. Always stirring to release the starch.
- Add the cheese and then the cold butter.
- At this point, correct the salt as needed.
- Plate and add the fish on top. Eat while still hot.
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